Tuesday, July 3, 2012

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This one was definitely a family pleaser. The Boy ate leftovers for breakfast the next morning! The Girl said "Mommy this chicken is soooo yummy!". Very simple to make and my carb-etarian family loved it; sounds like a winner! I am reducing a star to make it a 4 star recipe as it was kind of watery (I'm assuming because I used leftover ham that had been frozen) so it didn't really look great on the plate. This is from Caveman Keto and I made as stated except I reduced the amounts to make 6 servings. Mine fit perfectly in a 2.5 quart casserole dish.

35 comments:

Made it tonight... I used a 13x9 glass casserole, because I'm a freak with paranoia about cooking raw chicken with other ingredients, and wanted a more shallow dish. It was delicious, and the whole family loved it. Mine was also watery, but still yummy, and in fact, my oldest said she liked the juicy part! Easy to make!

I made this tonight and slimmed it down for two people. I only used two chicken breasts. And then 1/4 cup of cream, and a little over an ounce of cream cheese because of the comments about it being watery. It was amazing! When making it I was thinking there is no way this will be flavorful enough. I was shocked. So good. I served it with roasted Parmesan broccoli. Thanks for the great recipe.

Just made this and it was sooo good. I browned the chicken breast cubes before adding them and it cooked most of the water out, so it wasn't watery at all. Because of this I reduced the baking time to 30 min. Thank you so much for your great ideas! This is definitely a keeper!!

Loved the recipe, but thought it was a bit "white" so added some sautéed mushrooms and sautéed spinach. We loved it. Can't wait to try other additions like broccoli or summer squash added to the chicken and maybe bacon instead of ham. Thanks for the inspiration.

I like to bake the chicken first, with all the herbs and seasoning rubbed over the chicken. Then I put small pats of butter over the chicken breast. Bake it @375 for about 30-35 min, until golden. Then I transfer to a cutting board and let the chicken rest, for about 30 min. That's when I cut it into cubes. I have found that by doing it this way, it eliminates the majority of the overflow of runs and then you can move on with the next steps. In addition, I do add more of the herbs and seasonings back in the pot, once I've transferred the chicken back in, as well. Have to keep the yummy flavors. This meal is super duper delicious and I've made it for the past 10 years or so. I also am continuously modifying it as well.

We tried this tonight with a small side salad, and it was wonderful! I pre-cooked the chicken, but for some reason I still ended up having it watery. I guess I'll had to play around with it a bit! Thanks for sharing - we will definitely be making it again. :)

I made this tonight using leftover grilled chicken. It was so delicious. My whole family loved it! There were no leftovers tonight. :-) Also since the chicken was already cooked it wasn't watery at all. In response to the comment above, "bleu" doesn't mean bleu cheese in this dish. :). http://en.m.wikipedia.org/wiki/Cordon_bleu_(dish)

I agree precook the chicken. BUT I also precook the ham in a skillet first before dicing it. Why because it let off a huge amount of liquid. The reason some people's casserole is liquid and others are not is according to what brand of meat you are buying I buy organic with no sodium pumped into the chicken by the company. I could not find organic ham so it was really salty and watery. Precooked them both no problems with watery results.

In the oven as I type. Starting out with a salad. Made half a recipe. Did cut back a little on the cream, added sautéed mushrooms. The smell is amazing. DH will have his over rice, and I will eat mine as is. Supper is over and here is the verdict: Keeper for me, not so much DH. Too bad, so sad.